1. GII THIU NGUYN LIU Nguyn liu chnh sn xut cho n lin l go, nguyn liu ph l nc.

. Bn cnh cn c cc ph gia nh: CMC (carboxyl metyl cellulose), natri polyphosphat, bt mu thc phm v mui n, du c tinh luyn, cht iu v, hnh, tiu, t, . 1.1. Nguyn liu chnh Nguyn liu chnh trong quy trnh sn xut cho n lin l go trng qua xay xt 1.1.1. Cu to v thnh phn ho hc ca nguyn liu Cu to: - Go trng thng qua xay xt k nn ch bao gm: ni nh v mt phn nh ca phi: - Ni nh l phn c s dng ln nht ca ht la, gm cc t bo ln c thnh mng, cha tinh bt, protein, mt t cellulose, cht bo, tro v ng. Trong ni nh cha ti 80% tinh bt. Ty theo ging, iu kin canh tc v pht trin, ni nh c th trng trong hay trng c. Nu ni nh c trng trong cao th trong qu trnh xay xt go t gy nt v cho t l thnh phm cao. Ngc li, nu ni nh c trng c cao th trong qu trnh ch bin s bi gy nt nhiu. - Phi: gc di ni nh, thuc loi n dip t, chim 2,25% khi lng go. Phi c cu to xp, cha nhiu protein, lipid, vitamin (c bit l vitamin B1),, nhng thng b vn nt trong qu trnh xay xt, v ch cm st li mt phn nh trong ht go. Trong phi c g lin kt vi ni nh, v c r mm, thn v l. Phi gm cc t bo sng c kh nng phn chia, pht trin v tng hp cc cht. Trong thnh phn ca phi c mt phc h cc cht thng c mt trong t bo sng. Thnh phn ha hc: - Thnh phn ca go xay xt ch yu l glucid,v mt lng nh: protein, cellulose, lipid, vitamin, khong v c, cc enzyme v nc.

Bng 1: Thnh phn trung bnh (% khi lng) ca go xay xt (mu c m 14%) Glucid Protid Lipid Tro Nc : - Ht go c m dao ng trong khong 16% - 28% tu theo iu kin canh tc. Trong qu trnh ch bin, nc ( m) ng vai tr quan trng i vi cu trc sn phm. Glucid: - Trong go, thnh phn glucid bao gm tinh bt, ng, dextrin, cellulose v hemincellulose. Hm lng glucid cc phn ca ht go th rt khc nhau. Tinh bt tp trung ch yu trong ni nh. Bng 2: Thnh phn glucid (% khi lng) ca go xay xt (mu c m 14%) Tng Glucid Tinh bt X th X trung tnh Pentosans Hemicellulose 1,3-1,4 -glucans ng t do Lignin 76.7-78.4 77.6 0.2-0.5 0.7-2.3 0.5-1.4 0.1 0.11 0.22-0.45 9.5-18.4 77-89 6.3-7.1 0.3-0.5 0.3-0.8

 Tinh bt - Tinh bt l thnh phn ch yu ca ht go, chim n 90% lng cht kh ca ht go xt. Tinh bt tn ti di hai dng l amylose v amylopectin, t l hai thnh phn ny thay i tu thuc vo ging la. Tinh bt quyt nh gi tr cm quan ca ht go trong thnh phn amylose quyt nh do ca sn phm lm ra t go. Ht tinh bt go c hnh dng a gic c trng, kch thc tinh bt go nh nht trong s cc loi lng thc, t 2 - 10m. Bng 3 : Tnh cht ho l ca tinh bt go t loi b cht bo Kch thc ht (m) 4-5 ng: - Trong la go, ng thng tn ti dng ch yu l saccharose, ngoi ra cn c mt t ng glucose, fructose . Protein: Trong go, protein tn ti ba dng l cc ht cu protein ln nm c hai vng gn lp aleurone (subaleurone) v trung tm ht. Cc ht cu protein ln c ng knh 1-2 m nm vng trung tm ht. Cc ht cu protein nh, ch yu nm vng subaleurone, c ng knh 0.5 0.7 m. Trong cc ht cu, cc si protein sp xp thnh cc vng ng tm hay tia hng tm. Cng gia ht cu th mt protein cng cao. Dng th ba l dng tinh th c ng knh t 2 3 m cng ch tn ti trong lp subaleurone protein trong go xt gm 4 loi vi cc t l nh sau: 0.58-1.81 Protein (%) Nhit h ha ( C) 52-71
0

Hm lng amylose (%) 13.3-37.2

T trng 1.496-1.511

Bng 4 : Thnh phn % cc loi acid amin c trong go xt (% lng protein tng). Alanine Arginine Aspartic Cystein Glutamic Glycine Histidine Isoleucine Leucine Lysine Methionine Phenylalanine Proline Serine Threonine Tryptophan Tyrosine Valine Lipid: Thnh phn lipid trong go tn ti hm lng cht bo rt nh, ch khong 1.5 2.3% vi hm lng cc hp cht nh sau 5.6-5.8 8.6-8.7 9.1-9.6 1.8-2.6 18.3-18.5 4.5-4.8 2.3-2.7 3.2-4.8 8.4-8.6 3.4-4.2 2.3-3 5.3-5.5 4.6-5.1 5.3-5.9 3.7-3.9 1.3-1.8 4.4-5.5 4.9-6.8

Bng 5 : Thnh phn lipid trong go (% tng lng lipid) Lipid trung tnh Glycolipid Phospholipid 82 8 10

Bng 6: Thnh phn cc acid bo t do c trong go (% tng lng acid bo) Palmitic Oleic Linoleic Cc acid bo khc Cht khong: Bng 7: Thnh phn cc cht khong trong go (% khi lng cht kh) Nguyn t a lng (mg/g ht 14%) Canxi Magie Phospho Phospho dng phytin Kali Silic Lu hunh Nhm Brom Cadimi Clo Coban ng 0.1-0.3 0.2-0.5 0.8-1.5 0.3-0.7 0.7-1.3 0.1-0.4 0.8 0.1-22 0.9 0.0025 200-300 0.017 2-3 33 21 40 6

Nguyn t vi lng (m/g ht 14%)

Flo Iod St Mangan Thy ngn Molybden Niken Rubidi Selen Natri Thic Km Vitamin:

0.3 0.02 2-28 6-17 0.005 1.4 0.14 6 0.3 5-86 1.1 6-23

Trong go, thnh phn vitamin gm cc loi B1 ,B2 ,B5 ,PP ,E ,vi phn ln vitamin tp trung lp v ht, lp aleurone v phi ht. Phn ni nh ht cha lng vitamin rt t ,v vy go trng cng ch cha mt t hm lng cc vitamin. Bng 8: Thnh phn vitamin trong go trng (c m 14%) (n v l % khi lng ht) Retinol (A) Thiamine (B1) Riboflavin (B2) Niacin Pirydoxine (B5) Panthothnic acid Biotin Inositol tng 0-0.9 3-19 1.7-2.4 224-389 9-27 29-56 0.1-0.6 3700-3900

Choline tng p-aminobenzoic acid Folic acid Cyanocobalamin (B12) -tocopherol (E)

860-1250 0.6 0.9-1.8 0-0.003 54-86

1.1.2. Cc ch tiu cht lng ca go trng: Bng 9: Phn loi cc tiu chun ca ht go (ngun Jennng et al., 1979) Kch thc Di nht Di Trung bnh Ngn Chiu di (mm) 7.5+ 6.61-7.5 5.51-6.60 -5,50 1 3 5 7 Thon Trung bnh Hi trn Trn Cp Hnh dng T l di/rng 3.0+ 2.1-3.0 1.1-2.0 -1.1 1 3 5 7 Cp

Bng 10: Ch tiu cht lng go trng (Khng ln hn theo % khi lng ) (Theo TCVN 5644:1999) Loi go ht di 100% 5% 10% 15% 20% 4.0 5.0 10 15 20 5 6 7 7 7 0.25 1.0 1.25 1.5 2.0 0 0.2 0.2 0.3 0.5 1.5 1.5 1.5 2.0 2.0 0.05 0,1 0.2 0.2 0.3 10 15 20 25 25 14.0 14.0 14.0 14.0 14.5 0.2 0.5 1.00 1.25 1.25 Rt k K K Va phi Va phi Tm (%) Bc phn B hng Ht non Ht np Tp Thc m Ht vng Mc xt cht Ht/kg

25% 35% 45%

25 35 45

8 10 10

2.0 2.0 2.5

1.5 2.0 2.0

2.0 2.0 2.0

0.5 0.5 0.5

30 30 30

14.5 14.5 14.5

1.5 2.0 2.0

Bnh thng Bnh thng Bnh thng

Bng 11 : Yu cu cht lng i vi go Ch tiu 1. m, % theo khi lng khng ln hn Ring cc tnh min nam v thnh ph H Ch Minh 2. Tp cht, % theo khi lng khng ln hn 3. T l lt sch, % theo khi lng khng ln hn 4. Ht h hng, % theo khi lng khng ln hn 5. Ht vng, % theo khi lng khng ln hn 6. Ht bc phn, % theo khi lng khng ln hn 7. Ht non v khuyt tt, % theo khi lng khng ln hn 8. Ht , % theo khi lng khng ln hn 2.0 4.0 7.0 3.0 4.0 6.0 5.0 7.0 10.0 0.5 1.0 2.0 1.5 2.5 4.0 79.0 78.0 77.0 2.0 3.0 5.0 15.0 15.0 15.5 Hng cht lng Hng 1 14.0 Hng 2 14.0 Hng 3 14.5

9. Ht rn nt, % theo khi lng khng ln hn 10. Ht ln loi, % theo khi lng khng ln hn

8.0 6.0

15.0 10.0

20.0 15.0

Bng 12: Liu lng s dng cho php ca cc ho cht trong go trng (Theo FAO/WHO 1982) Loi ha cht Malathon Pirimiphos methyl Fenitronthion Bromophos Chlorpyrifos methyl Dichlorvos Methacrifos Lindane Pyrethrins Bioresmethrin Deltamethrin Permethrins Liu lng ha cht trn vo go (ppm) 8-12 4-10 4-12 6-12 4-10 2-20 5-15 1-2.5 3 2 2 5-10

1.1.3. Yu cu ca go dng trong sn xut cho n lin: - Hin nay, cng ngh ch bin go ca nc ta cn kh th s v phng thc ch bin ch yu l th cng, quy m nh. Do tnh trng s dng nguyn liu v quy trnh ch bin ty tin nn nng sut v cht lng sn phm khng n nh, mu m cha hp dn, thm ch cn cha m bo v sinhnn kh nng cnh tranh cha cao. ngnh sn xut la go pht trin hn na p ng nhu cu ngy

cng cao ca th trng vic ch bin la go thnh cc sn phm hng ha l rt cn thit. Vi mc tiu , cc phng php ch bin go truyn thng ca nc ta hin nay cn c cng nghip ha, tiu chun ha t khu la chn nguyn liu n quy trnh v dy chuyn cng ngh sn xut. Vic tm hiu cc loi go, cc c tnh cht lng s dng trong ch bin c ngha rt quan trng. Bng 13: Cc loi go ca nc ta hin nay Mu 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 Loi go C70+CR203 CR203 DT10 CR203 Mc Tuyn Mc Tuyn VN10 VN10+DT10 13/2 VN10 Mc Tuyn 13/2+DT10 13/2+K.dn 13/2 DT10 3:1 2:1 1:5 T l trn 1:5 Thi gian bo qun t thu hoch n ch bin 6 8 6 6 12 7 6 8 7 8 8 12 12 9 9

- Go s dng ch bin cho gm 7 ging: CR203, DT10, Mc Tuyn, 13/2 (IR17494), VN10, Khang Dn, C70. Go dng trong ch bin cho c xay xt t thc c l loi thc sau khi thu hoch c thi gian lu kho t nht l 6 thng n 1

nm, thun li cho ch bin cho v qu trnh gia cng d dng, sn phm c cht lng n nh. Bn cnh la chn go th cc khu trong qu trnh ch bin cng quyt nh rt ln n cht lng cho. - Cn la chn loi go t tt v phi m bo yu cu sau: Go t ngon Khng c mi mc Khng c su mt T l tp cht di 0,1% - Ty theo quy m sn xut v iu kin bo qun m tnh ton d tr mt s lng go va phi. 1.1.4. Tnh cht cng ngh ca go dng trong sn xut cho n lin: Nhit h ha: - Trong qu trnh sn xut, go cn c nhng tnh cht ph hp p ng c cc yu cu cng ngh. Thng s quan trng y cn quan tm l nhit h ha. - Nhit h ha c nh gi thng qua im ph hy kim . im ph hy kim bin ng t 4.7 n 5.6. C 5 mu c im ph hy kim l 5.2. Phn loi nhit h ha theo Rice post-havrest technology th 100% s mu nghin cu c nhit h ha mc trung bnh, qua cho thy cc loi go la chn lm cho khc nhau, tuy ging khc nhau nhng c c im chung l c nhit h ha mc trung bnh. Bng 14: Nhit h ha v bn gel ca mt s loi go Tn mu 1 2 3 ph hy kim im 5.2 0.2 5.0 0.4 4.7 0.2 Phn loi Trung bnh Trung bnh Trung bnh 30 pht 60.6 53.7 46.8 Chiu di gel (mm) 60 pht 62.6 1.52 55.8 1.24 49,2 1,24 Phn loi Mm Trung bnh Trung bnh

4 5 6 7 8 9 10 11 12 13 14 15

5.2 0.2 5.2 0.2 4.7 0.2 5.5 0.2 5.4 0.2 5.2 0.1 5.4 0.1 5.6 0.1 5.5 0.2 4.7 0.2 4.8 0.1 5.2 0.1

Trung bnh Trung bnh Trung bnh Trung bnh Trung bnh Trung bnh Trung bnh Trung bnh Trung bnh Trung bnh Trung bnh Trung bnh

57.8 59.8 52.2 55.8 57.8 49.8 51.8 56.8 60.2 71.8 68.2 53.8

60.2 1.24 62.6 1.52 53.8 1.24 57.6 1.24 59.8 1.24 52.2 1.24 53.8 1.24 59.4 1.52 61.8 1.24 74.6 1.52 70.2 1.24 55.8 1.24
o

Trung bnh Mm Trung bnh Trung bnh Trung bnh Trung bnh Trung bnh Trung bnh Mm Mm Mm Trung bnh

- Trong thc t, go c nhit h ha trong khong 70-80 C. Tnh hp th: - Do m ca nguyn liu l mt thng s quan trng, nh hng trc tip n thng s cng ngh ca cc qu trnh sn xut v cht lng sn phm nn kh nng hp th (ht m) ca nguyn liu cng l mt yu t cn phi xem xt trong qu trnh la chn nguyn liu: - Ht go c cu to ch yu t tinh bt, cellulose, protein c cc nhm hydroxyl ho nc, nhm SH, -SCH3... c kh nng lin kt vi cc kh v hi m to hp th ha hc v hp th vt l. Mt khc, trong ht c nhiu mao qun kch thc t 10-7-10-3 cm nn hi nc v cc cht kh d dng hp ph v ngng t trong mao qun ht
- m cn gy nh hng ti cc tnh cht vt l ca ht. Hot ca nc

nh hng ti hot ng ca enzyme cc vi sinh vt trong ht lm gim cht lng ca ht. Ngoi ra, hot nc cng cao, ht cng h hp mnh s lm tn tht cht kh cng nhiu, ng thi nhit v hi nc sinh ra li c kh nng lm tng cng d h hp ca nguyn liu

- Cc yu t nh hng n m cn bng ca ht: nhit , m tng i ca khng kh v bn cht ca tng loi ht. 1.2. Nguyn liu ph 1.2.1 Nc - Nc dng trong sn xut cho n lin phi m bo ng tiu chun ca nc dng trong thc phm. Ngha l phi t cc yu cu c th nh sau: Bng 15: Ch tiu cht lng ca nc (TCNV 5502 : 2003) STT 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 Mu sc Mi, v c pH cng, tnh theo CaCO3 theo oxi Tng cht rn ha tan Hm lng amoniac, tnh theo N Hm lng asen Hm lng antimon Hm lng chlorua Hm lng ch Hm lng crom Hm lng ng Hm lng florua Hm lng km mg/l mg/l mg/l mg/l mg/l mg/l mg/l mg/l 0.01 0.005 250 0.01 0.05 1.0 0.7-1.5 3.0 mg/l mg/l 1000 3 Tn ch tiu NTU mg/l n v Mg/l Pt Mc khng ln hn 15 Khng c mi, v l 5 6-8.5 300 6

Hm lng oxi ha tan, tnh mg/l

17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34

Hm lng hydro sunfua Hm lng mangan Hm lng nhm Hm lng nitrat, tnh theo nit Hm lng nitrit, tnh theo nit Hm
2+

mg/l mg/l mg/l mg/l mg/l

0.05 0.5 0.5 0.5 10.0 1.0 0.5

lng
3+

Fe tng

s mg/l mg/l mg/l

(Fe +Fe ) Hm lng Hg Hm lng Xyanua Linear ankyl benzen Sunfonat Benzen Phenol v dn xut ca Phenol du m Hm lng thuc tr su ln MPN/100ml hu c Hm lng thuc tr su clo MPN/100ml hu c Coliform tng s E.Coli v coliform chu nhit Tng hot ng Tng hot ng 1.2.2. Du c tinh luyn Bng 16: Ch tiu cht lng ca du c tinh luyn (TCVN 6048:1995) STT Tn ch tiu 1 Mu sc Yu cu Trong sut hoc mu vng sng pCi/l pCi/l 2.2 0 3 30 0.1 0.01 mg/l mg/l 0.001 0.07 0.01

Cht hot ng b mt tnh theo mg/l

Du m v cc hp cht ca mg/l

2 3 4 5 6 7 8 9

Mi v Triglyceride (%) m (%) Ch s acid (ml NaOH 1N/g mu) N/g mu) Phn ng Kreiss Tp cht Ch tiu vi sinh 1.3. Gia v - ph gia: 1.3.1. Gia v: Mui n: Cc yu cu k thut ca mui

Khng mi 99,77 0,10 0,15 0,2 0,3

Ch s peroxide (ml Na2S2O3 0,002 0,60 1,25 Khng c Khng c Theo tiu chun b y t

Bng 17: Ch tiu cm quan ca mui(theo TCVN 3974 84): Tn ch tiu Mu sc Mi v Thng hng Trng trong, trng Khng mi Dung dch mui 5% c v mn thun khit, khng c v l Dng bn ngoi v Kh ro, sch c ht C ht 1-15mm Bng 18: Ch tiu ho l ca mui (theo TCVN 3974 84): Tn ch tiu Hm lng NaCl, tnh % lng kh, khng nh hn Thng hng Hng 1 theo khi 97.0 95.0 Hng 2 93.0 Hng 1 Trng, Hng 2 nh xm, Trng xm, trng

nh vng, nh hng nu

Hm lng cht khng tan trong nc, 0.25 tnh % theo khi lng kh, khng ln hn Hm lng cc ion tnh % theo khi lng kh, khng ln hn Ca
2+ 2+ 2-

0.4

0.8

0.3 0.4 1.1

0.45 0.7 1.8

0.55 1.0 2.35

Mg

SO4

Bt ngt (Cht iu v monosodium glutamate E621) - Cu to:

Hnh 1: Cu to phn t monosodium glutamate - Tnh cht vt l: Tinh th rn khng mu, khng mi C v mui nht, v umami (v ngon) Nhit nng chy 232 C tan trong nc: 74 g/ml Bng 19: Ch tiu cht lng ca bt ngt (Tiu chun TCVN 1459-1996 Q. 867/98 QQ-NYT) STT 1 Ch tiu m Yu cu < 0,50

2 3 4 5 6 7 8

pH Hm (g/100g) Hm lng ch (Pb), mg/kg Hm mg/kg Tng s vi khun hiu kh/ g Coliform/ g E.coli/g lng Arsen lng

6,70 - 7,20 Glutamate > 99,00 2,00

(AS), 5,00 10 10 3
4 2

Tiu: - Cht lng tiu c quyt nh bi hai yu t : Hm lng piperine (5 -9%), thnh phn to v cay nng ca tiu. Piperine c phn lp ln u tin vo nm 1819 do Oersted dng tinh th mu vng. y l mt alkaloid ch o to nn v cay nng c trng cho tiu, n c trong lp ngoi tht qu v bn trong ht. Cng thc ho hc ca piperine l C17H19O3N, nng chy 128 130 C. Piperine l mt base yu, phn ng thy phn vi acid nitrite to ra sn phm l mt hp cht bay hi c tn gi piperidine (C5H11N) v acid piperinic (C17H19O4). Cu to ha hc ca piperine: 5 (3,4-methylene dioxyphenyl)-penta2,4-diennic acid piperidide
o

Hnh 2: Cu to ha hc ca piperine

- Piperine rt nhy cm vi nh sng. Dung dch Piperine trong ru khi b chiu x s to ra hn hp gm isopiperine v isochavicine. Mt ng phn quang hc ca piperine l chavicine C17H19O3N (2.2-4.6%), c v cay hc, lm cho tiu c v cay nng (v cay yu hn piperine), tan trong ru, ete, cht bo, c 0 C. V chavicine tp trung pha ngoi v, thy phn s cho piperidine v acid chavinic C12H10O4 . - Tinh du bay hi (hm lng 1.5 2.2%), thnh phn to hng thm c trng ca tiu. Tinh du tp trung v qu. Tinh du mu vng nht hay lc nht, l hn hp ca rt nhiu loi hp cht bay hi. Tt c u gp phn to hng thm cho tiu. Tiu mt mi thm do qu trnh bc hi, v vy bo qun kn tiu c th gip tiu gi c hng v t nhin lu hn. Tiu cng c th b mt hng thm khi tip xc vi nh sng, tc nhn bin cc cht piperine s b chuyn ho thnh nhng cht khng v isochavicine. Mt khi nghin, hng v ca tiu c th bay hi nhanh chng. Bng 20: Thnh phn dinh dng ca tiu en (tnh cho 100g) Thnh phn Nng lng Nc Protein Cht bo Carbohydrate Tro Thiamine Riboflavine Niacine Ascorbic acid Vitamine A hot ng
1 o

n v g g g g g mg mg mg mg mg RE

USDA Handbook 8 2 10.510 255 10.950 3.26 64.810 4.33 0.109 0.24 1.142 19

ASTA 8 400 10 10.2 66.5 4.6 0.07 0.21 0.8 19

Composition of Foods: Spices and herbs, USDA Agricultural Handbook 8-2, Jan

1977,

The Nutritional Composition of Spices, ASTA Research Committee, Feb 1977. - Tiu chun cht lng ca tiu: Bng 21: Ch tiu vt l ca ht tiu (TCVN 7036-2008) Tn ch tiu Loi c bit Loi 1 0.5 6 2 550 Mc yu cu Loi 2 1 10 4 500 Loi 3 1 18 4 450 Ht tiu qua ch bin 0.2 2 1 600

1. Tp cht l, % khi lng, khng ln hn 2. Ht lp, % khi lng, khng ln hn 3. Ht v, % khi lng, khng ln hn. 4. Khi lng theo th tch, g/l, khng nh hn

0.2 2 2 600

Bng 22: Ch tiu ha hc ca tiu en Cc ch tiu Ht tiu en 1. m, % khi lng, khng ln hn 2. Tro tng s, % cht kh, khng ln hn. 3. Cht chit ete khng bay hi, % cht kh, khng nh hn 4. Du bay hi, % 2 2 1 6 6 6 7 6 6 13 Mc yu cu Ht tiu qua ch bin 12.5 12.5 Tiu bt

(ml/100g) tnh theo cht kh, khng nh hn. 5. Piperin, % cht kh, khng nh hn. 6. Tro tng khng tan trong acid, % cht kh, khng ln hn. X th, ch s khng ha tan, % cht kh, khng nh hn. Bng 23: Ch tiu vi sinh vt i vi ht tiu en qua ch bin Tn ch tiu 1. Coliform, s vi khun trong 1mg sn phm 2. E. Coli, s vi khun trong 1mg sn phm 3. Salmonella, s khun lc trong 25 mg 0 sn phm. 4. S. aureus, s vi khun trong 1mg sn phm 5. Tng s vi khun hiu kh, s vi khun trong 1mg sn phm. 6. Nm men, nm mc, s t bo trong 1mg sn phm Ti 10
2

4 -

4 -

4 1.2

17.5

Mc gii hn 10 3
2

10 10

- Tnh cht: Hm lng nc khong 65%, hi thp so vi cc loi tri cy v rau c (80-90%). C ti kh gm c carbohydrate cha fructose, cc hp cht sulfur, protein v cc acid amin. - Khi ti c thi mng hay bm nhuyn n s tit ra allicin C6H10OS2, mt hp cht sulfur c tc dng dit khun rt mnh i vi vi trng Staphyllococcus, thng hn, ph thng hn, l, vi trng t, trc khun sinh bnh bch hu, vi khun thi. Allicin b mt hot tnh di tc dng ca nhit, kim, tuy nhin t b nh hng bi acid yu. Bng 24: Thnh phn ha hc chung ca ti. Thnh phn Nc Carbohydrate (fructan) Protein Lipid Cht x Nitrogen Khong Vitamin Saponin Tinh du Diallyl disulphite Diallyl trisulphite Allyl propyl sulphite v diallyl sulphite Hm lng (% ti ti) 62-68 26-30 1.5-2.1 0.1-0.2 1.5 0.6-1.3 0.7 0.015 0.04-0.11 0.1-0.25 60 % tinh du 20% tinh du 6% tinh du

1.3.2. Ph gia: CMC (carboxyl methyl cellulose): - L cht rn khng mu, khng mi, khng v. - Vai tr: c pha vo trong dd trn vi bt go (thng pha vi t l 0.5 1% so vi tng lng bt) nhm: Tng dai cho sn phm cho do lm tng lin kt hydro.

 C tnh keo dnh, tc dng n nh. L cht nh ha. - Ngoi ra cn dng mt s ph gia khc c chc nng tng t nh: Xanthan gum, Guar gum, Locust bean gum. Hng liu: b sung cho gi bt nm hay gi soup to mi v c trng cho sn phm. Sau y l bng tiu chun ph gia thc phm c s dng trong khi ch bin cng nh thm vo gi gia v ca cho n lin Bng 25: Tiu chun ph gia thc phm c s dng trong khi ch bin cng nh thm vo gi gia v ca cho n lin (TCVN 7879:2008) S INS Cht iu chnh axit 260 262(i) 270 296 327 330 331(iii) 334 350(ii) 365 500(i) 500(ii) 501(i) 516 529 300 304 Axit acetic, bng Natri axetat Axit lactic (L-, D-, v DL-) Axit malic Canxi Lactat Axit Citric Trinatri xitrat Axit Tartaric (L+, L-) Natri Malat Natri fumarat Natricacbonat Natri hydrocacbonat Kali cacbonat Canxi Sulfat Canxi oxit Axit ascorbic (L-) Ascorbyl Palmitat GMP GMP GMP GMP GMP GMP GMP 7500mg/kg GMP GMP GMP GMP GMP GMP GMP GMP 500mg/kg ring l hoc Ph gia thc phm Mc ti a

Cht chng oxi ha

305 306 307 310 319 320 321 Cht to mu 100(i) 101(i) 101(ii) 102 110 120 123 141(i) 141(ii)

Ascorbyl stearat Hn hp tocopherol m c Alpha-tocopherol Propyl gallat Tertiary butylhydroquinol Hydroxyl butylat ha Hydroxytoluen butylat ha Curcumin Riboflavin Riboflavin 5-phosphat, natri Tartrazin Subset yellow FCF Carmin Amaranth Phc cht ng Clorophyl Phc cht ng Clorophyl, cc mui natri v kali

kt hp tnh theo ascobyl srteaat 200mg/kg ring l hoc kt hp 200mg/kg ring l hoc kt hp tnh theo cht bo hoc du 500mg/kg 200mg/kg ring l hoc kt hp tinh theo riboflavin 300mg/kg 300mg/kg 100mg/kg 100mg/kg 100mg/kg 100mg/kg

143 150a 150b 150c 150d 160a (i) 160a(ii) 160a(iii) 160e 160f

Fast grenn FCF Caramel 1-plain Caramel II-caustic sulphit Caramel III-amoniac Caramel IV-amoniac sulphit Bta caroten tng hp Caroten thc vt Bta-caroten Bta-apo-carotenal Axit-beta-apo-8, metyl hoc etyl este

290mg/kg GMP 50000mg/kg 50000mg/kg 50000mg/kg 1200mg/kg 1000mg/kg 1000mg/kg 200mg/kg 1000mg/kg

162 Cht to hng 620 621 631 627 635 Cht n nh 170(i) 406 459 Cht lm dy 400 401 410 407 407a 412 414 415 416 417 418 424 440 466 508 1401 1402

C ci ng Axit glutamic (L-,L+) Mononatri glutamat, LDinatri 5-inosinat Dinatri 5-guanulat Dinati 5-ribonucleotit Canxi cacbonat Thch Beta-xyclodextrin Axit alginic Natri algilat Carob bean gum

GMP GMP GMP GMP GMP GMP GMP GMP 1000mg/kg GMP GMP

Carageenan v cc mui Na, K, NH4 ca GMP chng To Eucheuma ch bin Guar gum Gum arabic Xanthan gum Karaya gum Tara gum Gellan gum Curdlan Pectin Natri cacboxylmetyl xenlulo Kali clorua Tinh bt x l bng axit Tinh bt x l bng kim GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP GMP

1403 1404 1405 1410 1412

Tinh bt ty trng Tinh bt oxi ha Tinh bt x l bng enzym Monostarch phosphat trimetaphosphat, esta ha bng phospho oxy clorua

GMP GMP GMP GMP

Ditarch phosphat esta ha bng natri GMP

1413 1414 1420 1422 1440 1442 1450 1451 Cht gi m 325 339(i) 339(ii) 339(iii) 340(i) 340(ii) 340(iii) 450(i) 450(iii) 450(v) 450(vi) 451(i) 452(i) 452(ii)

Ditarch phosphat phosphat ha Ditarch phosphat axetylat ha Tinh bt axetat Distarch adipat axetylat ha Hydroxypropyl starch Hydroxypropyl distarch Tinh bt Natri octenyl suxinat Tinh bt oxi ha axetylat ha

GMP GMP GMP GMP GMP GMP GMP GMP

Natri lactac Mononatri octophosphat Dinatri octophosphat Trinatri octophosphat Monokali octophosphat Dikali octophosphat Trikali octophosphat Dinatri diphosphat Tetranatri diphosphat Tetrakali diphosphat Dicanxi diphosphat Pentannatri triphosphat Natri polyphosphat Kali polyphosphat

GMP 2000mg/kg ring l hoc kt hp tnh theo phospho

452(iv) 452(v) 420 1520 Cht to nh 322 405 430 431 432 433 434

Canxi polyphosphat Amoni polyphosphat Sorbitol v sorbitol syrup Propylen glycol Lectin Propylen glycol alginat Polyoxietylen (8) stearat Polyoxietylen (40) stearat Polyoxietylen (20) sorbitan monolaurat Polyoxietylen (20) sorbitan monooleat Polyoxietylen monopalmitat (20) GMP 10000mg/kg GMP 5000mg/kg 5000mg/kg hp 5000mg/kg ring l hoc kt hp tnh theo (20) (theo cht kh) ring l hoc kt

sorbitan polyoxietylen sorbitan este tng s

435 436 471 472e 473 475 476 477 481(i) 482(i) 491 492 493 495 Cht bo qun 200 201 202 203 900a

Polyoxietylen (20) sorbitan monostearat Polyoxietylen (20) sorbitan tristearat Mono v di-glyxerit ca cc axit bo glycerol Sucrosa este ca cc axit bo Este polyglycerol ca cc axit bo ni este ha Propylen glycol este ca cc axit bo Natri stearoyl lactylat Canxi stearoyl lactylat Sorbitan monostearat Sorbitan tristearat Sorbitan monolaurat Sorbitan monopalmitat Axit sorbic Natri sorbat Kali sorbat Canxi sorbat Polidimetylsiloxan 50mg/kg 2000mg/kh ring l hoc kt hp tnh theo axit sorbit 500mg/kh (theo cht kh) 5000mg/kg 5000mg/kg 5000mg/kg hp (theo cht kh) ring l hoc kt 2000mg/kg 2000mg/kg GMP Diaxetyltartaric v cc este axit bo ca 10000mg/kg

Este polyglycerol ca cc axit rixinoleic 500mg/kg

Cht chng vn cc

2. QUY TRNH CNG NGH 2.1. S khi: sn xut ra sn phm cho n lin, ta c th da trn mt trong hai quy trnh cng ngh sau: 2.1.1. Quy trnh 1:

Go

Nc Nc

Ra Gia m p n Nghin

Tp cht

Gi gia v, gi du

Bao gi

Sn phm

2.2.2. Quy trnh 2:

Go

Lm sch Lm phng (gun puffing) Nghin Gi gia v, gi du Bao gi

Sn phm

2.2. Gii thch quy trnh cng ngh: - Trong hai quy trnh cng ngh, mi qu trnh c mc ch cng ngh khc nhau, phn sau y kho st cc bin i ca nguyn liu khi thc hin qu trnh, cc yu t nh hng ti qu trnh, thit b thc hin v cc thng s cng ngh lin quan. 2.2.1. Ra: a. Mc ch cng ngh: - Chun b: loi tp cht c trong nguyn liu (bi, t, ), m bo cc tiu chun an ton v sinh cho nguyn liu a vo sn xut. b. Cc bin i ca nguyn liu: Bin i vt l: Gim lng tp cht ( bi, t, ) c trong nguyn liu. Nhit nguyn liu gim.

 Do c s ht nc vo trong nguyn liu nn lm thay i t trng ca nguyn liu. Bin i sinh hc: Gim mt vi sinh vt nhim trn nguyn liu do s ra tri vi sinh vt bm trn b mt nguyn liu. Bin i ha hc: Do c s ht nc trong qu trnh ra nn m ca nguyn liu tng sau khi ra. Bin i ha l Trong qu trnh ra, c th xy ra qu trnh ha tan mt s cht tan vo trong nguyn liu: vitamin, khong, ng thi c s ht nc vo trong nguyn liu. Bin i ha sinh: cc bin i ha sinh xy ra khng ng k. c. Cc yu t nh hng: - Mc nhim bn ( sch) ca nguyn liu: ty theo tnh trng nhim bn ca nguyn liu m c cc ch ra cng nh thi gian ra khc nhau. - Cht lng nc v nhit nc ra: nc dng ra phi qua x l v t tiu chun nc cng ngh. Nhit nc ra cng l yu t nh hng n qu trnh ra. Nhit cao gip qu trnh tch cc tp cht ra khi nguyn liu d dng hn ng thi c tc dng c ch vi sinh vt nhng ko theo n l chi ph v nng lng, thit b v cc yu t khc. d. Thit b v thng s cng ngh: Thit b - Thit b c cu to l cc bn inox hnh tr, y cn. Bn trong c h thng vi phun nc gip tng hiu qu lm sch lp tp cht bm trn b mt ht go.

Hnh 3: H thng ngm ra go Thng s cng ngh: Nhit nc ra: 20-25 C Nc ra go t tiu chun nc cng ngh. 2.2.2. Gia m: a. Mc ch cng ngh: - Chun b: qu trnh gia m gip nguyn liu t c m thch hp chun b cho qu trnh p n. b. Cc bin i ca nguyn liu: Bin i vt l Nhit nguyn liu thay i trong qu trnh gia m ty theo nhit ca nc. S thay i v khi lng ring ca nguyn liu Bin i ha hc: Ht tinh bt ht nc trng n mt phn lm tng m ca nguyn liu. Bin i ha l: Trong qu trnh gia m, c s ht nc vo bn trong nguyn liu ng thi cc cht tan c trong nguyn liu ha tan vo nc. Nhit trong qu trnh cng gp phn lm bay hi mt s tp cht mi c trong nguyn liu.
o

c. Cc yu t nh hng: - Nhit v thi gian: nu nhit qu cao v thi gian qu di s xy ra cc phn ng ha hc khng mong mun, bn cnh , s tn tht cc cu t mn cm vi nhit gia tng, cc gi tr lin quan n cu trc, mu sc v mi v ca nguyn liu s b bin i theo chiu hng khng mong mun, ng thi cn lin quan n nhng vn v chi ph nng lng. Nu thi gian v nhit thp c th khng to c m thch hp cho qu trnh p n, khng to c gi tr sn phm mong mun. - Bn cht nguyn liu: ty vo cu trc v lin kt gia cc thnh phn ty thuc vo tng loi go nguyn liu m nh hng n kh nng ht m ca chng. d. Thit b v thng s cng ngh: Thit b: S dng cc b ngm ht, lm bng thp khng g, c th c lp v o gi nhit. Thng s cng ngh Nhit : 60 70 C Thi gian: 20 30 pht m ca nguyn liu khi kt thc qu trnh: 18 21%. 2.2.3. p n: a. Mc ch cng ngh: - Ch bin: nhit v p sut cao trong qu trnh p n c tc dng lm chn v to hnh cho sn phm. - Bo qun: qu trnh p n xy ra nhit v p sut cao nn c tc dng c ch v tiu dit vi sinh vt. Sn phm sau qu trnh p n c m thp nn hn ch s pht trin ca vi sinh vt. b. Cc bin i ca nguyn liu: Khi nguyn liu c nhp vo thit b, dc theo chiu di my tri qua nm giai on:
o

Giai

on phi trn :

Nguyn liu c nhp liu vo thit b m t 18 21%. Vng ny c khong khng gian cha nguyn liu nhiu (do ng knh trc vis nh v bc vis tha), nn p lc v nhit vng ny khng cao, nguyn liu hu nh ch o trn v khng c bin i no ng k. Giai on nho trn : Trong giai on ny, nhit v p sut ca bung p tng dn dn n mt s bin i trong nguyn liu: Bin i vt l : Nhit bung p tng ko theo s tng nhit trong nguyn liu. S thay i ca nhit v p sut dn ti s thay i cu trc v hnh dng nguyn liu: cc ht vt liu ri (nguyn liu) ban u trng n ln, hnh thnh khi bt nho. Bin i ha hc : Bt u c s hnh thnh cc lin kt hydro gia nc v cc phn t c cha nhm ho nc nh tinh bt, protein, ... c trong nguyn liu. Bin i ha l : Trong giai on ny c s khuch tn ca nc vo bn trong nguyn liu hnh thnh nn cc lin kt hydro, ng thi, cc phn t d tan trong nguyn liu (vitamin, khong ...) khuch tn ra ngoi mi trng lng. Bin i ha sinh v sinh hc : Nhit v p sut trong bung p giai on ny bt u c tc dng c ch vi sinh vt v cc enzyme c trong nguyn liu. Cc hot ng sng trong nguyn liu bt u b nh ch. Giai on nu : Trong giai on ny, di tc dng ca p sut v nhit cao to nn nhng bin i su sc trong nguyn liu: Bin i vt l :

Do cu to ca thit b: ng knh trc vis ln, bc vis nh m vng khng gian dnh cho nguyn liu giai on ny rt t dn ti cc tc ng nn p nguyn liu gia trc vis v bung p, ng thi s iu chnh p lc hi vo bung p lm nhit v p sut tc ng ln nguyn liu tng nhanh. Di p lc cao, cc lc c hc bao gm lc ma st gia thnh bung p nguyn liu trc vis v nguyn liu nguyn liu tc dng ln nguyn liu theo hai hng ngc nhau c tc dng ph v cu trc ht tinh bt. Bin i ha hc : Tinh bt: nhit nhit cao lm tng chuyn ng nhit ca cc phn t tinh bt. Khi c s c mt ca nc, chuyn ng nhit ni trn c tc dng tch ri cc phn t tinh bt v chuyn chng thnh dng dung dch, thc hin qu trnh h ha tinh bt. Protein: tc ng c hc lm x rch cc b si protein, ph v cu trc bc ba v lm bin tnh cc phn t protein Cc cht khc: cc cht x ha tan nh hemicellulose, pectin,... c th b ct mch, gim chiu di phn t v tham gia to lin kt Hydro vi cc phn t tinh bt. Bin i ha l : Cc tc ng ca nhit v p sut lm khi nguyn liu t khi bt nho trong giai on trc tr thnh trng thi chy do. Bin i sinh hc v ha sinh : Tc dng ca nhit v p sut cao lm c ch v tiu dit hon ton h vi sinh vt v enzyme c trong nguyn liu. Mi hot ng sng ca nguyn liu b nh ch. Kt thc giai on nu, nguyn liu c dng khi bn do v chu p lc rt cao. Giai on bay hi : Bin i vt l: hi trong bung p thot ra ngoi qua ca thot hi lm gim nhit ca sn phm.

 Bin i ha hc : m: lng m d tha c tch ra khi sn phm chun b cho giai on n sn phm ra khi l khun. S tn tht cc cu t hng, cc hp cht mi do b li cun theo hi nc. Bin i ha l: c s bay hi nc trong sn phm ra ngoi. Bin i sinh hc v ha sinh : cc bin i sinh hc v ha sinh trong giai on ny l khng ng k. Giai on p n p nguyn liu ra khi l khun : Bin i vt l : Khi ra khi l khun, p lc tc dng ln sn phm gim t ngt v gi tr p sut kh quyn lm cc phn t c kch thc nh (nc, kh, cc hp cht mi,...) v c nng lng cao s c gii thot ra ngoi to cho sn phm c cu trc kh, phng, xp. Bin i ha hc : m sn phm gim. S tn tht cc cu t hng, cc cht mi. Bin i ha l: S thot m v bay hi ca cc cht mi trong sn phm Bin i sinh hc v ha sinh : cc bin i sinh hc v ha sinh trong giai on ny l khng ng k. Khi chng i qua l khun dng khe hp, p lc gim t ngt, cc phn t c kch thc nh nh nc, kh, cc cht mi, ... c nng lng cao s c gii phng ra ngoi v ph v cu trc ca khi nguyn liu, to ra sn phm dng bt, ming mng, c tnh cht kh, gin cao. c. Cc yu t nh hng: Nhit v p sut: nhit v p sut trong bung p cn phi ln c th lm h ha v ph v cu trc ca nguyn liu, ng thi to ra chnh lch p lc, nhit nc trong nguyn liu c th thot nhanh khi ra ngoi thit b to ra nhng bin i v cu trc v tnh cht cm quan nh mong mun. Tuy nhin c 2

thng s ny u ph thuc vo cu to ca my, vn tc quay ca trc vis, lu lng nhp liu, thi gian lu ca nguyn liu v c tnh cht ca nguyn liu Cu hnh thit b: ng knh trc vis cng ln, bc vis cng ngn th khng gian dnh cho nguyn liu cng nh, p lc i vi nguyn liu cng ln. Bn cnh , s lng l khun cng nhiu, ng knh l khun cng ln, chiu di phn lm vic ca my cng nh, hay b mt bn trong thit b khng nhm s khng to p lc v nhit ln lm thay i cu trc v tnh cht ca nguyn liu Ngoi ra, tc quay ca trc vis, cng nh lu lng nhp liu cng nh hng ln n thi gian lu ca go. ng thi tnh cht ca go cng nh hng n ma st gia cc phn t nguyn liu vi nhau v vi thit b. d. Thit b v thng s cng ngh: Thit b

Hnh 4: Thit b p n trc i hot ng lin tc

 Vng nhp liu A: Nguyn liu c np vo thit b qua phu nhp liu 12. Nguyn liu chnh c th trn u vi nguyn liu ph v nc trc hoc sau khi cho vo phu nhp liu. B phn lm vic chnh l cp vis ti 14 v 16. Dng nhp liu c dn vo gia cp vis ti c iu khin bi nm vn s 13. Mi vis ti c nhiu cnh vng xon theo hnh trn c. Prphin ren vis v khong cch trc c tnh sao cho cc vng xon ca vis ny vo rnh ca vis kia vi khe h rt nh. Khi yu cu trn t c, s ch xt v trn ln gia cc phn t s tng, bo m t lm sch vis ti. Hai vis ti c ng knh bng nhau v quay cng chiu. B hp s 23, 24 gn vi trc vis iu khin vis ti hot ng bng ng c in 28. Vng chuyn tip B: Nguyn liu vn tip tc c khuy trn khi chuyn vo vng B. vng ny, ng knh trc vis tng dn lm tng p sut tc dng ln nguyn liu do khong cch gia cc vng xon b thu hp, nguyn liu b dn vo khong khng nh. Vng chuyn tip ny c chiu di hp l m bo p sut nn ln nguyn liu tng dn dn v ng nht. Vng nu C: ng knh trc vis tip tc tng gim khong cch gia cc vng xon cng nh khong cch gia hai trc nhm to ra p sut ln nht tc dng ln nguyn liu. Lc nn v ct nguyn liu lm tng nhit ln n nhit nu thch hp. Ngoi ra, nhit tng ln cn do s c xt gia vis ti v nguyn liu cng nh gia nguyn liu vi nguyn liu. p sut cung cp ln hn 70 atm, i lc c th ln n hng trm atm. Nhit lng cung cp cho vng C ch va bo m nguyn liu c nng ln n nhit nu thch hp. Trong khi , cc cnh xon vn quay u ngoi nhim v trn u nguyn liu cn m bo cho nhit ng u khp vng nu.

 Vng bay hi D: Trong vng ny, ng knh trc vis gim nhiu so vi cc vng trc nhng ng knh cnh xon vn khng thay i. V th, khong cch gia hai trc vis rt ln lm gim p sut nn ln nguyn liu. Vng ny gn vi ca thot hi m ra khng kh hoc mt bm chn khng 47 hay my to p sut 50. iu chnh n p sut thch hp bng van 55. Ca thot hi c hai cng dng chnh l thot hi nc lm ngui sn phm v lm m bn ngoi sn phm. V th vng bay hi ca thit b nhm lm gim nhit sn phm khng b phng n trc khi p n, tch lng m d tha ra khi sn phm t c m thch hp cho qu trnh p n. Vng chuyn tip E: T vng A n D, vis ti trong thit b l vis ti kp 14 v 16. Nhng n vng E th ch cn vis ti 16, vis ti 14 kt thc vng bay hi D. ng knh ca trc vis trong vng ny tng ln so vi trong vng D, y nguyn liu vo vng F trc khi qua khun p n. Vng nhp liu cho khun p n F: p sut c cung cp y nguyn liu ra khi khe h 53 trong khun p n 54. Sn phm sau khi ra khi khun c th dng phng n hay khng ph thuc nhit lm ngui vng D. Nu nhit ca sn phm trong vng D nh hn 100 C th sn phm khng b phng, nhng nhit khng c xung di qu 49 C. sn phm to ra c gi tr dinh dng v cm quan tt, mi v thm ngon, hp dn cn phi iu chnh nhit thch hp i vi tng vng. Ngi ta thng dng lp v o 58, 59, 61, 62 bao ngoi nhng vng cn nhit khc nhau v s dng nc lnh, nc nng hay hi nc ty theo yu cu ca tng vng. Thng s cng ngh: m nguyn liu trc khi vo thit b : 18 21%
o o

 m ca sn phm: 5 7% Tc ca trc vis: >300 rpm Chiu di bung p : ng knh (L/D): 10 : 1 Nhit bung p t c trong qu trnh nu : 160 180 C p lc bung p: 30-50 Kg/cm . 2.2.4. Nghin: a. Mc ch: - Hon thin: lm gim kch thc ca nguyn liu ph hp vi yu cu ngi tiu dng. b. Cc bin i ca nguyn liu - Vt l: bin i vt l quan trng nht l kch thc ca nguyn liu s gim. Bn cnh , di tc dng ca lc ma st, nhit ca nguyn liu s tng ln. c. Cc yu t nh hng: - Kch thc ca nguyn liu: kch thc ca nguyn liu cng ln th cng d v trong qu trnh nghin. - cng ca nguyn liu: nguyn liu cng cng th cng d v, tuy nhin cng tiu tn nhiu nng lng v thi gian nghin cng di. - m ca nguyn liu: m cng thp th cng d nghin, tuy nhin th tn tht cng nhiu do to ra nhiu bi trong qu trnh nghin. d. Thit b v thng s cng ngh: 2.2.5. Bao gi: a. Mc ch: Hon thin: sn phm cng cc gi gia v c cho vo bao, ghp m v ng thng, to thun li cho vic vn chuyn v s dng. Bo qun: vic bao gi gip bo v v che chn sn phm bn trong khi nhng tc ng ca mi trng bn ngoi.
2 o

b. Cc bin i ca nguyn liu: Cc bin i trong qu trnh ny l khng ng k. c. Cc yu t nh hng: Sn phm cho n lin c ng gi trong bao plastic, ly hoc t nha, Nhit ca sn phm phi bng vi nhit phng trc khi a vo ng gi, hn ch s ng m trong sn phm. Bao b phi kn, trn, nhn v tr v mt ha hc khng nh hng n cht lng ca sn phm, ng thi phi m bo bn chc nht nh trc cc tc ng c hc trong qu trnh vn chuyn. d. Thit b v thng s cng ngh: Thit b: my ng gi t ng.

Cuon plastic s e c xep nep e ong bao b

Thc pham V tr lucbat au ong bao b Thc pham V tr bao goitiep theo Sanpham Con lan han m bao

Hnh 5: Thit b bao gi Thng s k thut Thnh phn gi bt nm khong 3 gram. Tc dao ct dao ng trong khong 70 120 nht/pht

2.2.6. Lm sch: a. Mc ch cng ngh: Chun b: nhm loi b cc tp cht gy nh hng ti cht lng ca sn phm. Qu trnh lm sch s lm cho nguyn liu t yu cu, nhm m bo quy trnh sn xut c vn hnh tt v sn phm thu c c cht lng t yu cu. b. Cc bin i ca nguyn liu: Trong qu trnh lm sch c th dn n mt s bin i khng mong mun i vi nguyn liu. Thng thng trong qu trnh lm sch l hin tng tn thng c hc i vi b mt nguyn liu go lm cho go b gy vn gy nh hng xu ti sn phm ng thi gy tn tht nguyn liu. Khi tn thng xy ra thi gian bo qun s gim nn a vo quy trnh sn xut lin ng thi hn ch hin tng ti nhim. c. Cc yu t nh hng: Bn cht ca nguyn liu: ht go a vo phi bn c hc nht nh, trnh gy tn tht c hc. Tnh cht v trng thi ca tp cht cng c nh hng quyt nh n qu trnh lm sch nh loi tp cht, kch thc, t trng d. Thit b v thng s cng ngh: Thit b: l my sng dng mt phng. Thit b c cu to gm mt mt phng (thng thng bng kim loi) hot ng lin tc. My sng gm mt hoc nhiu mt sng c lp kt hp vi nhau theo th t ng knh l gim dn t trn xung. Gia cc mt sng, ngi ta thng lp cc bi chng bt l sng hn ch hin tng cc l sng b bt li. Hiu qu ca qu trnh sng ph thuc vo s cn i ca hnh dng nguyn liu. Qu trnh sng thng c thc hin bng cch lp ni tip cc sng c kch thc l khc nhau va phn loi c cc tp cht c kch thc ln hn v nh hn nguyn liu. Thng s k thut: B dy ca mt sng: thng thng ln hn 0,8m/m, lm bng st. C l sng: 0,815 tr ln u im: C th phn loi c cc tp cht c kch thc ln hn v nh hn nguyn liu.

H s s dng b mt lm vic ln. D v sinh. Nhc im: Hay xy ra hin tng bt l sng. Trong qu trnh lm sch c th xut hin lc ma st v va p do s chuyn ng ca nguyn liu lm ph hy nguyn liu gy tn thng. 2.2.7. Lm phng: a. Mc ch cng ngh: Ch bin: nhit cao trong qu trnh gip lm chn nguyn liu. Bo qun: nhit cao cng c tc dng tiu dit vi sinh vt c trong nguyn liu. b. Cc bin i ca nguyn liu: Vt l: Thay i th tch ca nguyn liu: khi p sut trong thit b gim t ngt bng vi p sut kh quyn, cc phn t nc trong ht go lc ny tc th chuyn thnh dng hi to nn cc khe v cng nh bn trong nguyn liu. Kt qa ca qu trnh ny l th tch ht go tng ln t 2-4 ln so vi nguyn liu ban u (Diana Colquichagua v Juan Ramos). Khi lng ring: vic tng th tch ca nguyn liu lm gim khi lng ring ca chng. Ha hc: Tinh bt trong nguyn liu b h ha mt phn di tc dng ca nhit v p sut trong qu trnh. Ha l: Khi p sut gim t ngt vo giai on cui ca qu trnh, nc trong nguyn liu chuyn thnh hi v thot ra ngoi. Sinh hc: Nhit cao tiu dit cc vi sinh vt nhim vo nguyn liu.

Ha sinh: cc bin i ha sinh l khng ng k. c. Cc yu t nh hng: Tc gia nhit: Nu tc gia nhit qu nhanh, cc ht tinh bt ti trung tm nguyn liu cha kp h ha, lm cho s dn n hay phng ln ca ht go khng t c hiu qu cao. Mt khc, nu tc gia nhit chm, s gia tng p sut chm cng nh hng ti mc dn n ca nguyn liu. m nguyn liu: Nguyn liu trc khi a vo qu trnh lm phng cn c m thch hp. Nu nguyn liu c m thp, go s khng dn n, cn m cao nh hng n cu trc v m ca sn phm. Thnh phn amylose ca nguyn liu: Nguyn liu c hm lng amylose cao lm gim kh nng phng n ca sn phm. d. Thit b v thng s cng s cng ngh: Thit b: Thit b c dng xi lanh hnh tr c t nm ngang, bn di l h thng gia nhit bng hi t dc theo sut chiu di xi lanh. Trong hai y ca xi lanh, mt y c hn kn. y cn li l mt np bng st c khi lng ln c th ng m c np nguyn liu v tho sn phm. Khi hot ng, xi lanh quay quanh trc v c gia nhit bng h thng hi t ni trn. Khi p sut v nhit trong xi lanh t ti gi tr thch hp, np xi lanh c m ra mt cch nhanh chng nh c cu ng m np. C cu ny c th c m t nh sau: khi thit b hot ng, np xi lanh ng li c l nh cht chn trn thn xi lanh hnh tr. Khi p sut v nhit t ti gi tr ci t, cht chn ny m ra nh mt tc ng t ngt ln thn thit b. Np kim loi lc ny khng cn c c nh bi cht chn tc th bt ra v c gi li nh h thng hp th shock thy lc. Lc ny, p sut trong xi lanh gim t ngt v gi tr p sut kh quyn, s gim p sut t ngt lm ht go n phng ln ng thi bn ra ngoi xi lanh v c thu hi li.

Hnh 6: Thit b lm phng (gun-puffing) Thng s cng ngh: Nhit trong xilanh: 150-200 C m nguyn liu: 10-14% p sut trong xi lanh: 5-10 atm. 2.2.8. Quy trnh cng ngh sn xut gi gia v:
o

Mui Sy Xay
*

Gia v

Phi trn ng gi

Bao b

Gi gia v

(*) Bng 26: Cng thc phi trn gia v trong gi bt nm(tnh cho 1000 gi m) Gia v Khi lng (kg) Gii thch: Mui c sy ti m 0.5% sau c xay nhuyn bi my xay dng la p. Cc thnh phn ca gi bt nm c cn chnh xc theo cng thc phi trn trn v c phi trn trong thi gian t 5-10 pht. Hn hp sau khi phi trn c em i ng gi. Mi gi c khi lng khong 3g. 2.2.9. Quy trnh cng ngh sn xut gi du Mui 1.1 Bt ngt 1.36 Tiu 0.04 Hnh 0.044 Bt t 0.04 Ti kh 0.0308 Bt xp 0.68 Tng 3.2

t, ti, ng v hng

Du tinh luyn

Nghin nh

Phi trn Gia nhit Lc Lng

Bao b

Bao gi

Gi du

Gii thich: Gia v: t, ti, ng v hng sau khi cn nh lng c nghin nh ri em nu bng du tinh luyn trch li hng, v vo du. Sau , hn hp em i lc b b v lng ly phn du em ng gi. Bng 27: Thnh phn nguyn liu cho 1000 gi du. Gia v Khi lng (kg) 2.3. So snh hai quy trnh: so snh hai quy trnh cng ngh, ta xem xt hai kha cnh: tnh kinh t v tnh cng ngh ca hai qu trnh: Du tinh luyn 1.44 0.52 Bt t Ng v hng 0.08 0.0908 2.1308 Ti Tng

2.3.1. Tnh kinh t: Bng 28: So snh hiu qa kinh t ca hai quy trnh: Vn Tn tht nng lng Chi ph thit b Chi ph nng lng Trong quy trnh 2, iu kin lm vic ca thit b lm phng gy ra tn tht nhiu nng lng: Tn tht nhit ra mi trng trong khi gia nhit cho xi lanh ca thit b lm phng. Tn tht nhit do phi gia nhit cho phn khng kh trong xi lanh chng dn n to p sut bn trong xi lanh. Chi ph thit b: Thit b ca quy trnh 1 (thit b p n) c gi thnh cao hn thit b ca quy trnh 2 (thit b lm phng). 2.3.2. Tnh cng ngh: Bng 29: So snh v cng ngh ca hai quy trnh Vn Nng sut Tn tht dinh dng ca sn phm Gi tr cm quan Cht lng sn phm: xp, kh nng ht nc khi s dung iu khin sn xut v kh nng t ng ha iu khin d dng, kh nng t ng ha cao iu khin sn xut kh hn, kh nng t ng Cao Cao Thp Thp Cao Thp Quy trnh 1 Thp Cao Quy trnh 2 Thp Cao Quy trnh 1 Cao Thp Quy trnh 2

ha thp hn Nng sut: Trong quy trnh 1, thit b p n c th hot ng lin tc vi nng sut cao. Trong quy trnh 2, thit b lm phng ch hot ng gin on nn nng sut to sn phm l khng cao. Tn tht dinh dng ca sn phm: Trong quy trnh mt, qu trnh ch bin chnh l qu trnh p n. Do tc ng ca nhit v p sut cao trong mt thi gian rt ngn (nhit c th ln ti 180 C v p sut 100-200 atm trong 5-15 giy) nn qu trnh p n c th coi nh l mt qu trnh x l HTST (high temperature short time) nn tn tht v dinh dng y l khng ng k. Trong quy trnh 2, qu trnh ch bin chnh l qu trnh lm phng, qu trnh ny din ra trong thi gian di hn (10-20 pht), do , cc bin i v dinh dng trong nguyn liu l cao hn.
o

Gi tr cm quan Nh trnh by trn, do thi gian x l nhit ngn hn nn sn phm c sn xut theo quy trnh 1 t c cc tiu chun cm quan (mu sc, mi v, ) tt hn quy trnh 2. Cht lng sn phm: Trong quy trnh 1, qu trnh p n xy ra vi p sut rt cao (t vi chc n vi trm atm) nn chnh lch p sut khi sn phm ra khi l khun ln to cho sn phm c xp cao hn quy trnh 2 (chnh lch p sut trong qu trnh lm phng ch vi atm). iu khin qu trnh v kh nng t ng ha:

Kh nng t ng ha ca thit b p n trong quy trnh 1 l cao hn thit b lm phng trong quy trnh 2. Do , quy trnh 1 c tnh t ng ha cao hn. 3. SN PHM CHO N LIN 3.1. Ch tiu cm quan: a. Trng thi: Cho n lin trc khi nu: dng ming xp hoc bt, trng bng. Cho n lin sau khi nu: c kh nng ht nc, trng n nhanh v hon ton (sau 2 3 pht), dch cho to ra khng ln cn. Sau 8 pht, cho khng b tch nc. b. Mi v: mi loi c mi v ring c trng ty theo gi gia v Cho n lin trc khi nu: c mi thm c trng, khng c mi hi, i kht hoc mi v l Cho sau khi nu: c mi v ca sn phm v gia v 3.2. Ch tiu ha l: m: 5% Hm lng cht bo: 1% cht kh Hm lng protein: 15% cht kh Hm lng NaCl: 4% cht kh Hm lng tro khng tan trong acid HCl: 0.1% cht kh Ch s acid: 2mg KOH/g Hm lng nit tng ca gi gia v: 2% cht kh. 3.3. Ch tiu vi sinh: Tng s vi khun hiu kh (khun lc/g): 10 Coliform: khng pht hin Staphylococcus aureus: khng pht hin Clostridium perfingens: khng pht hin Salmonella: khng pht hin
4

 Tng s bo t nm men, nm mc: khng pht hin. Mt s hnh nh sn phm:

Hnh 7: Sn phm cho n lin

4. THNH TU CNG NGH 4.1. S dng dng lu cht siu ti hn trong qu trnh p n K thut p n c s dng dng lu cht siu ti hn (Supercritical fluid extrusion SCFX) c cng b vo nm 1992 bi Syed.S.H.Rizvi v Steven J. Mulvaney thuc Vin Khoa hc Thc phm ca i hc Cornel. Qu trnh ny c bn cht l s kt hp hai qu trnh s dng p sut cao: qu trnh s dng CO2 siu ti hn v qu trnh p n m rng kh nng ca cng ngh p n thng thng. u im ca qu trnh SCFX so vi qu trnh p n thng thng: Trong qu trnh p n thng thng, sn phm c lm chn ch yu thng qua s o trn trong bung p di tc ng ca nhit , p sut cao v qu trnh trt (high shear). Sn phm p n c cu trc phng n (expand) hay xp (puff) l do s gii phng hi ra khi nguyn liu sau khi c n ra l khun. Tuy nhin, cu trc phng hay xp ca sn phm ph thuc rt ln vo giai an nu trong qu trnh p n. Do , p n thng thng lm nh hng ti cc thnh phn mn cm vi nhit hay mn cm vi cc tc ng c hc (trt) c trong nguyn liu (cu t hng, protein,). Mt khc, trong qu trnh p n thng thng, nguyn liu a vo my p n cn c mt m thch hp (18-21%) sn phm c th to thnh dng lu cht trong bung p. iu ny c ngha l phi a mt lng nc tng i ln vo sn phm p n. H qu l cho d mt phn nc c thot ra ngoi khi sn phm ra khi l khun nhng lng m cn li trong sn phm l ng k gy kh khn cho cc qu trnh lm gim m (sy) tip theo. Trong qu trnh SCFX, sau giai an nu, sn phm chuyn qua khu vc lm ngui. Ti y, nh lp v o, sn phm c lm ngui v nhit yu cu. Sau , dng lu cht siu ti hn (CO2) c bm vo chung vi hi trong bung p. Dng lu cht siu ti hn ny ng vai tr nh cht mang cho cc cu t hng, mu sc v mt s cht dinh dng khc cn b sung vo trong sn phm. Trong

giai on bm cht lng siu ti hn vo thit b, nhit sn phm trong khong 85-95 C, cao hn so vi nhit dng lu cht. Kt qu l c s gim t trng dng lu cht ng thi nhng cht cha trong dng lu cht ni trn ( cu t hng, mu sc, thnh phn dinh dng,) c gii phng vo trong sn phm. Do , sn phm ca qu trnh SCFX c hng v v cu trc xp hn so vi sn phm ca qu trnh p n thng thng.
o

Hnh 8: S qu trnh p n c s dng CO2 siu ti hn

4.2. S dng ngun nguyn liu giu dinh dng hn sn xut cho n lin tng gi tr dinh dng cho sn phm, mt trong cc gii php l tm ngun nguyn liu khc giu dinh dng hn thay th. Do tnh u vit v thnh phn dinh dng, go c th dng thay th go thng thng lm tng gi tr dinh dng cho sn phm. Go : L loi go thu c t la c ngm nc nng hoc sy trong hi nc ( h ha tinh bt vi trng n ti thiu) ri phi kh sai mi c gia cng ch bin bng cc qu trnh khc (xay, xt, nh bng, ). Qu trnh la c th tin hnh di p lc chn khng mt phn hoc ton phn. Mc ch: S dng nc vn chuyn vitamin v mt s khong cht t v tru, v ht, phi, lp auleron vo bn trong ni nh, ng thi h ha mt phn tinh bt, sp xp li cu trc phn t bn trong ht nguyn liu. Qu trnh ny em li mt s u im: Go c gi tr dinh dng cao hn so vi go thng, c bit l cc vitamin B, C, Go cng hn go bnh thng, v kh nng lin kt vi lp v tru ca ni nh v cc thnh phn bn trong ht km hn, nn go t b v trong qu trnh xay xt, lm tng hiu sut v cht lng ca sn phm. Qu trnh gia nhit cng lm tng kh nng tiu ha tinh bt, protein trong sn phm cho n lin Phng php ch bin Theo De Datta (1981), ba bc quan trng trong ch bin go l: Ngm ht la trong nc lm gia tng m n 30% X l nhit ht la t, thng l hp, lm thay i c tnh l ha

 Sy la n mc m an ton xay xt Quy trnh cng ngh sn xut go :

Thc t tiu chun Gia cng nc nhit Xay Phn loi sn phm xay Go lt (c ln thc) Phn loi Xt Phn loi sn phm xt

Go

Trong quy trnh sn xut, qu trnh gia cng nc nhit l qu trnh quan trng nht quyt nh tnh cht c trng ca sn phm. Qu trnh gia cng nc nhit thng c thc hin bng phng php ngm trong nc nng 70 C t 10 24h cho n khi go t m bo ha l 30%
o